SUPER AWESOME FAJITA MARINADE
2 lbs. flank steak
2 cloves garlic
1 teaspoon cumin
½ to 1 whole bunch cilantro (depending on personal preference)
1 jalapeno
2 limes
1 orange
2 tablespoons canola oil
Unseasoned Tenderizer
Sea Salt
This recipe came to me courtesy of my good friend at the bison meat market. I’ve slightly adjusted from his original recipe for our taste preferences.
In a food chopper/processor, combine the garlic, cumin, cilantro, and jalapeno. Chop all together.
Cut the limes and the orange into 8ths. (If you really like the flavor of orange on your fajitas, you can use 2 oranges. A member of my family does not like the way it turns out with more orange, so I only use one.) Place the lime and orange wedges into a gallon size baggie. I squeeze some of the wedge juices into the bag and throw the rest of the wedges in without squeezing. Add the canola oil and the chopped garlic/cumin/cilantro, jalapeno mixture into the baggie.
Sprinkle tenderizer and salt on the flank steak. Don’t go too heavy on either one because too much of both will make the steak too salty. Add the flank steak into the baggie. Seal and squeeze to mix everything up well.
IMPORTANT: Marinade overnight! This provides the best tasting and most tender results on your fajitas.
Next day, grill and cut the flank steak into strips. Be sure to cut the steak against the grain. VOILA! Fajita meat is ready!
